It is normal for the pressure cooker to boil porridge and overflow water. Cover the spilled rice soup with a dry rag to absorb water. Be careful not to cover the pores. It is suggested not to fill rice and water too full, and open the lid when you are angry. The ratio of rice to water for porridge is 1: 7, and the water should not exceed the MAX maximum scale, preferably below one scale.

Extended data:

1, pressure cooker cooking is beneficial to protect vitamins.

The results showed that the high temperature loss of coarse grains and miscellaneous beans was increased from 100℃ to 1 10℃, but the cooking time was shortened from 60 minutes to 30 minutes, which reduced the loss. The balance between the two will not increase the loss of B vitamins.

2, pressure cooker cooking is conducive to the protection of antioxidant components.

Cooking in pressure cooker can avoid food from being exposed to too much oxygen, which is very beneficial to preserve valuable antioxidant components in coarse grains, such as polyphenols. Foreign studies have found that cooking will reduce the antioxidant capacity of beans. For example, after green peas are boiled at room temperature for 90 minutes, the ability to absorb oxygen free radicals (that is, antioxidant capacity) loses 44%.

3. Cooking in a pressure cooker is good for digestion.

The Nutrition Laboratory of China Agricultural University found that the digestion speed of yam, Gordon Euryale seed, lotus seed, coix seed and adzuki bean was obviously accelerated after 20 minutes of high-pressure cooking. For people with indigestion and people with poor stomachs such as the elderly and children, cooking in a pressure cooker can help digestion and reduce the burden on the stomach.

References:

People's Daily Online-Pressure cooker Cooking Note: Pressure cooker cooking has three advantages, 1 disadvantage.